These Chilly Nights Perfect Time For Winter Soup

I often find the inspiration for a new dish when I eat out in restaurants.

During a recent visit to Figs in Boston, best known for its wood-fired pizzas, a delicious cold-weather vegetable soup on the menu caught my attention.

A wonderful melange of winter ingredients - caramelized onions, cubed butternut squash, white beans, bits of escarole and diced ham - was simmered in stock along with robust seasonings of sage, rosemary, thyme and basil, served over soft polenta and garnished with melted provolone cheese. A sprinkling of bright green peas, added at the last minute, gave a perfect splash of color.

Back home the next day, my mouth watered for another taste of that delicious potage, so I called the restaurant and talked to the chef, who willingly shared the recipe.

Since my time was in short supply, I made a few adaptations. I used canned, drained white beans rather than dried ones, replaced fresh herbs with dried, and substituted quick-cooking couscous for the polenta. The result was a robust soup which retained the spirit of the original.

This dish would make a fine main course for a winter soup supper since it is quite filling.

A mixed green salad in a red wine vinaigrette dressing and a basket of warm corn bread or crusty sourdough bread would be fine accompaniments. A bowl of fresh ripe pears and good store-bought or homemade cookies could complete the menu.

Winter Vegetable Soup With Butternut Squash, Beans and Caramelized Onions

1-1/2 tablespoons unsalted butter

1-1/2 tablespoons oil

5 cups thinly sliced onions (3 to 4 medium-large onions)

1 teaspoon sugar

1/4 pound good-quality smoked ham (such as Black Forest), cut into 1/2-inch dice

3 cups diced (1/2-inch cubes) peeled butternut squash (about 12 ounces)

2-1/2 teaspoons dried thyme

1-1/2 teaspoons dried rosemary, crushed

3/4 teaspoon dried sage leaves

1/2 teaspoon dried basil

7 cups reduced-sodium chicken stock, divided use

1/2 teaspoon salt, plus more if needed

1/2 teaspoon freshly ground black pepper, plus more if needed

1 (15-ounce) can Great Northern white beans, rinsed and drained well

2 cups cleaned and coarsely chopped escarole

2/3 cup quick-cooking couscous

1/2 (10-ounce) package frozen tiny green peas, defrosted

1 cup (1/4 pound) grated provolone cheese

Heat butter and oil in deep-sided pan over medium heat. When hot, add onions and sprinkle with sugar. Cook slowly, stirring, until onions start to brown, about 6 minutes. Add ham, squash, thyme, rosemary, sage and basil and cook, stirring, 4 minutes more.

Add 5 cups stock, salt and pepper, and bring mixture to simmer. Lower heat and cook, uncovered, until squash is just tender, 10 to 15 minutes. Add beans and escarole and cook until escarole is completely wilted, about 5 minutes. (Soup can be made 1 day ahead to this point. Cool, cover and refrigerate; reheat when needed.)

When ready to serve, heat remaining 2 cups stock in medium, heavy, lidded saucepan over medium-high heat. When stock comes to boil, remove pan from heat and stir in couscous. Cover and let stand until all liquid has been absorbed, about 5 minutes. Remove lid and season couscous with salt, if desired.

Add green peas to warm soup and cook just until heated through, about 2 minutes.

Place 1/3 cup couscous in each of 6 shallow soup bowls. Ladle soup over couscous. Garnish each serving with generous sprinkling of cheese.

Yield: 6 servings.